Couple experiments with making tofu replicate the texture and fishiness of salmon.
Marinade is full of seaweed(flavor) and beet juice(color).
The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.
Please dump your thoughts on mimicking fishiness. I have a Google doc here: https://docs.google.com/document/d/1CC1wJx0RKmYM__-TTcg9FR-xcM5wHp-rxJpJlhRYAGw/edit?usp=drivesdk
with some of my abortive attempts to make something that tastes similar enough to smoked salmon to fill a niche. Seafood of all sorts remains my unrequited love I still can’t hit anything like.
I would love to compare notes!
Nice set of notes! Honestly, that looks pretty similar to what we got: -kelp granules -msg -soy sauce -beet juice
I wouldn’t say it tastes like salmon much. But between the kelp granules and the nori “skin”, it gives off enough fish vibe to distinguish it from plain ol’ pan fried tofu.
I wish you luck in your journey. I would love to have a bagel and lox again (minus the dead animal)